As the chilly winds of fall usher in sweater weather, I’m reminded of the comforting warmth of home-cooked meals. There’s something incredibly special about a pot of soup simmering on the stove, filling the air with tantalizing aromas and making the kitchen feel alive. One recipe that has become a staple in my household during these cooler months is Chicken Quinoa Soup. It’s not just a meal; it’s a hug in a bowl. The blend of hearty ingredients—tender quinoa, savory chicken, and vibrant vegetables—creates a nourishing experience that warms both body and soul.
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 25 minutes
- Total Duration: 35 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 350 calories
- Protein: 25 grams
- Carbs: 45 grams
- Fats: 7 grams
- Fiber: 6 grams
- Sugars: 2 grams
- Sodium: 600 mg
Why You’ll Love This Chicken Quinoa Soup
Imagine a bowl filled with colorful vegetables, fluffy quinoa, and tender chicken that practically melts in your mouth. The flavors of thyme and oregano dance together, lending this soup a cozy, familiar taste that evokes memories of family dinners and laughter. It’s not only delicious but also nutritious—packed with protein and fiber, and it’s gluten-free! This soup is perfect for a quick weeknight dinner or even as a meal prep option for lunch throughout the week.
The Complete Cooking Journey
Gathering around the dinner table evokes a sense of connection that is sometimes hard to find in our busy lives. With this Chicken Quinoa Soup, you’re creating more than just a meal; you’re building memories. Watching my kids’ faces light up as they dive into their bowls warms my heart, and the bonus? It’s an easy and delightful recipe that anyone can master. Let’s embark on this culinary adventure together!
Ingredients:
- 1 cup quinoa
- 2 cups cooked chicken, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Method:
Step 1: Rinse the Quinoa
Rinse quinoa under cold water in a fine-mesh strainer to remove any bitterness. Set aside to drain.
Step 2: Sauté the Veggies
In a large pot over medium heat, sauté the diced onion, minced garlic, carrots, and celery until they are softened and fragrant, about 5-7 minutes.
Step 3: Combine the Ingredients
Add the shredded chicken, chicken broth, diced tomatoes, rinsed quinoa, dried thyme, dried oregano, salt, and pepper to the pot. Stir well to combine all the flavors.
Step 4: Bring to a Boil and Simmer
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the quinoa is cooked and fluffy.
Step 5: Serve with Love
Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve hot, and enjoy the warmth of this delightful dish!
Serving Suggestions & Pairings
This Chicken Quinoa Soup pairs beautifully with crusty whole grain bread or a fresh side salad. For a cozy feel, serve it with homemade garlic bread or some cheesy quesadillas for dipping. It’s the perfect meal to share with family and friends, creating bonds over delicious food.
Storage & Leftovers Guide
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. To reheat, just warm it on the stovetop or in the microwave, adding a splash of water or broth if the soup thickens.
Kitchen Wisdom & Success Tips
- Make sure to rinse your quinoa thoroughly to eliminate any bitterness.
- For added depth of flavor, you can roast the vegetables in a little olive oil before adding them to the soup.
- If you’re short on time, you can use rotisserie chicken to speed up the prep process.
- Don’t hesitate to adjust the seasoning to suit your taste—more herbs or a kick of spice can take this recipe to the next level!
Flavor Variations & Adaptations
Feel free to experiment with this recipe! Add beans for extra protein, toss in some spinach or kale for a nutritional boost, or spice it up with red pepper flakes for a little heat. If you prefer a vegetarian version, simply substitute the chicken with chickpeas and use vegetable broth instead.
Reader Questions & Solutions
- Q: Can I use different vegetables?
A: Absolutely! Feel free to throw in any veggies you have on hand. Zucchini, bell peppers, and green beans work wonderfully. - Q: What can I substitute for quinoa?
A: Rice, barley, or even lentils can be great substitutes; just adjust the cooking time accordingly. - Q: How should I adjust the recipe for less sodium?
Opt for low-sodium chicken broth and reduce the added salt to taste. - Q: Can I make this soup in a slow cooker?
Yes! Combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. - Q: What’s the best way to shred chicken?
For ease, use two forks to pull the chicken apart or simply use your hands if it’s cool enough to handle.
Wrapping Up
This Chicken Quinoa Soup is not just a recipe; it’s a perfect way to nourish both body and soul, bringing together loved ones around the table. I hope you’ll give it a whirl, enjoy the vibrant flavors, and make it a part of your home-cooked repertoire. Whether you’re cozying up alone with a bowl or sharing it with friends, may every spoonful remind you of the warmth of home! Happy cooking!
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Chicken Quinoa Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy blend of quinoa, tender chicken, and vibrant vegetables that warms both body and soul.
Ingredients
- 1 cup quinoa
- 2 cups cooked chicken, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer to remove any bitterness. Set aside to drain.
- In a large pot over medium heat, sauté the diced onion, minced garlic, carrots, and celery until softened, about 5-7 minutes.
- Add shredded chicken, chicken broth, diced tomatoes, rinsed quinoa, thyme, oregano, salt, and pepper to the pot. Stir well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until quinoa is cooked and fluffy.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
